Sandwiches
A Unique Twist on the Classic BLT Sandwich
In my recent blog “From Steaks to Seafood: Crafting the Perfect Mixed Grill,” I introduced Planet Barbecue to Crowd Cow. Crowd Cow is an American online delivery marketplace. It connects fisheries and ranchers who raise livestock to consumers who want to buy meat and fish. Crowd Cow was started in Seattle in 2015 by Joe Heitzeberg and Ethan Lowry.
If you have ordered any of Steven Raichlen’s signature barbecue items, then you already know about Crowd Cow. In addition to Steven’s products, you will find an extensive assortment of steaks, pork ribs, pork chops, pork loin, beef roasts, hotdogs, hamburgers, and sausages. The variety of seafood and shellfish includes shrimp, lobster, crab legs, scallops, salmon, trout, halibut, and cod. I’m sure I missed a few.
One of the items I received in a recent delivery was Pederson’s Natural Farm’s Thick-Cut Bacon. I have showcased bacon in past blogs, but this one is a personal favorite. It is simple, fresh, and delicious, a BLT.
When I went to my parents’ house to help my dad with a project or yardwork, my mother would make lunch. She made the best BLTs. It was a real treat when the lettuce and tomato came right out of the garden. She would toast the bread and the bacon was perfectly crisp. Spending time with my parents made the BLT taste better.
The idea for a BLT came to me when I stopped at a local farmstand and saw fresh tomatoes and knew I had the thick-cut bacon at home. My plan was to stick with how my mother made her BLTs, but I decided to throw in a twist.
A Twist on the Classic BLT Sandwich
Bacon can be cooked on the stove or in the oven, but I like to cook it on the grill. To cook the bacon, I placed a carbon steel griddle on the grates of my gas grill and heated the grill to medium. I placed strips of the thick-cut bacon on the griddle, and they started to sizzle. I cooked the bacon until it was crispy on both sides.
While the grill and the griddle heated up, I prepared fresh lettuce and sliced the fresh tomato. For the bread I used fresh-from-the-bakery sourdough.
Once the bacon strips finished cooking, I placed them on paper towels over on a sheet pan to drain any excess grease. Here is the twist: I dunked two pieces of bread into the bacon fat on the griddle and then toasted them. The bread cooked quickly on the grill and was crusty with a boost of bacon flavor.
To assemble the BLT, I spread each slice of grilled bread with mayonnaise and then laid out the lettuce and topped it with the fresh tomato and the crispy bacon. I served the BLT with potato chips and a pickle spear.
I enjoyed the contrast of the texture between the crusty bread, crispy bacon, and the fresh tomato and lettuce. The bacon had a smoky aroma. The tomato and lettuce provided a freshness to the sandwich. The tomato was juicy and flavorful. I was able to get bacon, lettuce, and tomato in each bite right to the end, which is the key to making a great BLT. I think my mother would enjoy my twist on the BLT.
When you order Pederson’s thick cut bacon from Crowd Cow try my BLT or one of the many Steven Raichlen bacon themed recipes here on BarbecueBile.Com
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